CFM present during inspection and food handlers had valid food service cards. Routine pest management is in place and CFM showed documentation. Temperature charts are being maintained in the facility. Recommend for permit renewal today. Handed CFM permit today.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
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03/16/2016 | Routine | |
Ask about permit at HD, Notes: Remind staff not to overfill ice machine at soda machine and make sure dishes air dry after machine use. Monitor cooling - logs provided, temperature charts provided, observed pest control visit update - improved from previous visit.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit was not properly dated for disposition.
Correction: Mark the name and consume by date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat foods in the freezer were not properly dated for disposition.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
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11/09/2015 | Follow-up | |
Complaint also investigated during this inspection: Covered trash can needed in ladies rest-room, pest control company needs to come more frequently, EHS saw some dead AC's but no live/food source present in storage seen - needs to be cleaned, some areas of facility need repairs and moisture issues, Orkin - observed live AC's and treated/IMM's observed dead, flies in rest-rooms - pest control last inspected 9/24/15
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the refrigerators and freezers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between. In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Salsas cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit was not properly dated for disposition.
Correction: Mark the name and consume by date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat foods in the freezer were not properly dated for disposition.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard used to line shelving in dry storage and in RIR is not nonabsorbent, and/or smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces; Cleanability*
Observation: When food storage containers become stained, worn and difficult to wash, rinse and sanitize. Clean all food contact surfaces that were observed soiled.
Correction: Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Clean equipment before and after use. Wash, rinse and sanitize food contacts surfaces before and after use.
- Ventilation Hood Systems; Filters
Observation: Filters needed to be cleaned - accumulation of grease observed on filters.
Correction: Clean filters at a frequency to prevent accumulation of grease or soiled surfaces.
- Temperature Measuring Devices
Observation: Equipment in facility was observed without temperature measuring devices.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Broken cutting board observed.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Ventilation hood in need of being sealed and torn/falling sealant needs to be removed.
Correction: Repair ventilation area that needs to be resealed over cooking area.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The inside of the ice machine on the food contact surfaces was observed with an accumulation of soiled materials and grime.
Correction: Clean (wash/rinse) and sanitize food-contact surfaces of equipment.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the tlavlas had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of multiple pieces of equipment, shelving, and racks had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Insect control device does not retain the insects within the device.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning needed to be done throughout facility, especially in the dry storage area (food debris observed/floor soiled)
Correction: and clean storage room where oil is stored.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/21/2015 | Routine | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Manager's to take renewed certificate to the health department to be transferred. Food handler's cards observed. pH kit and thermometer observed. Invoices provided for delivered foods. Provided consumer advisory Facility is well maintained and clean. Approved for permit.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) salsa, shredded cheese, lettuce, and cheese sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food Labels
Observation: Dry beans, chiles, and ready-to-eat chips not properly labelled in the dry food storage area.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers were found stacked wet after cleaning and chemical sanitization on the equipment storage shelf in the kitchen.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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10/15/2014 | Routine | |
Spoke with operator regarding the three door Kolpak unit and ensuring that the doors are always cold. This will ensure proper air circulation throughout the unit. Also spoke with operator regarding date marking. Violation to be corrected as noticed. Fly zapper observed. Advised operator not to place light above any food prep or food/equipment storage.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cheese and refried beans in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/22/2014 | Follow-up | |
Delivered food received at
41°F
.
Spoke with manager about food manager's certificates which expire 08/10/14. Left class schedule with manager. Food and equipment storage well organized and neat. Technician contacted regarding temperature of the 3 door Kolpak cooler. Doors to be closed tight once opened. Operator to monitor cleanliness of dishwasher and ice machine
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints while handling and preparing food intended for customer consumption.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Shredded cheese, tamlaes, refried beans and raw shell eggs observed cold holding at improper temperatures of 45°F in the three door Kolpak unit in the kitchen. Food items removed from unit and held in adequate refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) cheese and refried beans in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The Three door Kolpak was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. The unit was observed at an ambient temperature of 50°F at the time of the inspection The shredded cheese, raw shell eggs, cooked tamales and refried beans were observed at 44°F. Temperature control for safety foods removed and held in adequate refrigeration.
Correction: Provide additional refrigeration units necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale, that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of pink colored mildew, black colored grime and debris on the following food contact surfaces: the underside of the ice chute in the ice machine in the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Live house flies observed flying around and resting on surfaces throughout the kitchen.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner are not properly labeled and stored among other hazardous chemicals.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/14/2014 | Routine | |
Dumpster enclosed and plugged. Thermometer provided. No certified food manager present. Operator advised of changes to the food code.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation. Neither certified food manager was present at the time of the inspection.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The food worker was eating tortilla chips directly above the three-door lowboy refrigerator where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food
- Food - Miscellaneous Sources of Contamination
Observation: Fresh, ready-to-eat parsely stored in a tub that was sealed in a white garbage bag. Food item intended for customer consumption
Correction: Protect food from miscellaneous sources of contamination. Food grade bags to be used for food storage.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Ready-to-eat cheese observed in a white plastic container on the food prep table, cold holding at improper temperatures. Food has been at said location for 1 hour as per operator's statement.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Inspector demonstrated proper use and necessity of test kit
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the employee/patron female toilet facility. Ventilation to be repaired
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are not located in an employee locker/storage area and was observed on the equipment storage shelf in the kitchen.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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04/14/2014 | Routine | |
All employees have obtained valid food handler cards and were active in correcting cooling problems noted during inspection. Thermometer calibrated properly and cooling logs given to be used to monitor cooling process. CFM states he is obtaining ice wands for cooling the refried beans. CFM was on site at beginning of follow-up and states he will be sending another staff member to manager's class soon. Recommended for permit renewal. Permit issued.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Two out of seven containers of refried beans observed not cooled properly (observed at 44°) noted not being adequately cooled to prevent the growth of harmful bacteria. All containers cooked the day before and the two containers not at proper temperature were in corner of shelf and walk-in, slightly blocked from proper air flow. PIC discarded containers and moved stock in walk-in to allow for maximum air flow.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Containter with chicken overtstocked and not enough water for ice bath method.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/06/2013 | Follow-up | |
I informed PIC of high ambient temperature in 2nd prep unit. Left schedule for 2014 CFM class and information for Spanish food handlers class through Portsmouth. Not recommended for permit renewal at this time.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card. There are two certified food manager certificates posted but they work at two restuarants and are not based at one location. There was no CFM at the beginning of inspection but did show up before inspection was complete.
Correction: A certified food manager needs to be on premise at all times of food preperation and operation.
- Critical: Demonstration of Knowledge*
Observation: Several food service employees are working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the 2door freezer and walk-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food
Observation: Several dry goods containers observed without the common name of the product, all granulated garlic containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Several rags observed sitting out in kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked at 11:30 observed at 115 degrees. PIC started ice bath and temperature was observed at 74 degrees about 20 mintues later, reaching 50 degrees shortly before end of inpsection.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Hood system was observed in a state of disrepair and damaged, filter missing from unit. Employee replaced filter so that equipment can function as designed.
Correction: Repair the hood system to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hood system, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The white square cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Cups were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Almost every hand sink in the kitchen does not have a hand wash sign. Informed PIC that I would bring English/Spanish signs for follow-up.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/25/2013 | Routine | |
Left copy of inspection report with facility.
- Floors, Walls, and Celings - Cleanability
Observation: light build up of debris along ware washing area on floor.
Correction: Ensure that floors are cleaned throughout the day.
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04/26/2013 | Routine | |
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